If you happen to run into chef Jody Williams tonight (she's a part of the live blogging posse) and you feel inclined to talk about her lovely place Gottino, what ever you do, do not call it a wine bar, even if you say it is the bestest most charming wine bar in the universe, you will be rebuffed. It is a gastroteca
. Someone please alert Websters.
Best Chef: Mid-Atlantic winner Jose Garces's favorite Philadelphia restaurant is Osteria, the other fabulous restaurant that opened during my senior year of school in the city of Brotherly Love. Mark Vetri, who first opened his self-titled restaurant, Vetri, is in a class of his own. Both Amada and Vetri are musts if you want to spend a little more than a couple bucks on the ubiquitous cheesesteak.
Medal-winner Clark Wolf is dressed in black tie on black shirt. Was the monochrome look planned with an eye to the addition of an orange medal ribbon? Clark wisely ignores the sartorial accusation. "In 1984 I worked with Chris Kimball on the first awards," he says. "Afterwards I told him, great concept, lousy party. He said f-ck you, you do it. So for the next 3 or 4 years I did."
Editor's note: Wolf is referring to the first Who's Who of Food and Beverage in America awards. The first JBF Awards were in 1991.
Hank's oyster bar and commonwealth gastropub preparing swiss chard and baby carrot stuffed pickled trout rolls.
Just won for Reference and Scholarship. A plug for it: the book was a
great idea and a whole new way to think about food in the sort of
conceptual way chefs do. I have a feeling a lot more books will follow
its lead soon.
Enjoying a glass of champagne after winning outstanding wine service. He said he couldn't hear what was announced and missed hearing his name. Happily Eric Ripert who was sitting next to him did, and elbowed him to go up on stage. Congratulations a tous au Bernardin. I believe this win completes their set of beard awards.
"We're going to cook, dine, and eat our way out of these tough times." Host Susan Ungaro, president of JBF, said those words, and I wish Obama were at the JBF Awards tonight to hear that advice. Though cooking, and especially baking, can be frustrating, and bordering on failure, at times (I'm specifically thinking of the frequent fire alarms of my childhood signaling the fact that my mom was preparing dinner and the acrid smell of smoke during mealtime), cooking can also help solve a number of our nation's problems, from promoting good nutrition to staunch the rising cost of health care to breaking our nation's cycle of consumption by spending more time cooking at home.
Q: Who is the hottest woman in food?
A: Martha Stewart.
Q: Of all time?
A: Yes, of all time!
I hadn't heard of Seattle-based chef Maria Hines, but she made a great
entrance. She was out cooking for the event and came running in to
accept her Best Chef: Northwest award in the nick of time. When she did
make it to the stage she thanked her wife for allowing her to put a
lien on the house to open the restaurant. It was adorable and showed
how truly hardworking chefs really are.